After I read and started using the Deceptively Delicious cookbook, this was the first recipe I doctored up myself and successfully served to the family without anyone detecting that I’d messed with their food. Luke will actually ask when we’re having this again.

Preheat oven to 350°. Add a very small amount of oil to a skillet, and cook carrots over medium heat for 3 minutes; add beef, and cook until beef is browned and carrots are soft; drain well. Mix in taco seasoning (adding the water the package calls for) and beans, and cook for 4-5 minutes over medium heat.

Spray a 9×13 pan with nonstick cooking spray, and pour a small amount of enchilada sauce on the bottom of the pan, just enough to coat it with a thin layer. Divide meat mixture among the tortillas, stuffing as full as you’d like. Roll up and lay seam-side down in pan. Pour the rest of the enchilada sauce over the top and cover with cheese. Cover with foil and bake for 20-25 minutes, until hot and bubbly around the edges. Uncover and bake an additional 3-5 minutes or until cheese is melted.

Serve with sour cream, if desired.

*If you keep purees on hand, you can substitute 1/2 cup of puree for the chopped carrot; just wait to mix it in until after the meat has been cooked and drained.

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These turned out great. No one suspected the hidden carrots. Since finger foods are popular at our house, I reserved some of the meat and bean mixture and made a quesadilla for the boys. They dipped it in low-fat Ranch dressing and ate it up!